Gluten-free winners

Sweetcorn and feta fritters with chickpeas

PREP: 5 MINS COOK: 15 MINS CALS: 288 FAT: 16G SAT FAT: 6G CARBS: 22G

SERVES 4

Great for a midweek meal or try topped with a fried egg for weekend brunch.

YOU WILL NEED

400g tin chickpeas, rinsed and
drained, liquid reserved
200g tin sweetcorn
2 spring onions, roughly sliced
1 red chilli, deseeded and
roughly chopped
1tsp garlic, crushed
40g gluten-free plain flour
1tsp smoked paprika
150g feta cheese
1-2tbsp olive oil, for frying
Green salad, to serve
Sweet chilli sauce, to serve

1 Put the chickpeas in a food processor with 150g of the sweetcorn, spring onions, chilli, garlic, flour and smoked paprika. Whizz until the mixture comes together. It doesn’t need to be smooth.

2 Add 1-2 tbsp of the reserved chickpea liquid and whizz again to loosen the mixture slightly. Stir in the remaining sweetcorn, and crumble in the feta cheese. Season.

3 Divide the mixture into 8 equal portions. Using wet hands, shape each into a ball, then flatten into a patty about 2-3cm thick. Pour the olive oil in a large frying pan over a medium heat. Add 3-4 patties and fry for 3-4 mins on each side, until golden. Transfer to a plate and cover. Fry the remaining patties, adding a little extra olive oil if needed. Serve hot with salad and sweet chilli sauce.

TIP YOU COULD SWAP SWEETCORN FOR PEAS OR GRATED CARROT.

Chickpea and potato curry

SERVES 4

Meat-free and flavourful, this comforting curry is better than a takeaway.

YOU WILL NEED

1tbsp vegetable oil
1 large onion, finely chopped
4tsp chopped garlic
2tsp ginger paste
1tsp turmeric
1tsp chilli powder
2tsp garam masala
400g tin chickpeas, rinsed and drained
500g baby new potatoes
400g tin chopped tomatoes
1tbsp tomato puree
200ml full-fat coconut milk
1tbsp mango chutney
200g frozen chopped spinach
Handful fresh coriander

1Add the oil to a large pan set over a medium heat. Add the onion and fry for 6-8 mins, until golden. Stir in the garlic and ginger paste and fry for a further min. Add the turmeric, chilli powder and garam masala, mix well and season, then fry for 30 secs.

2Add the chickpeas and potatoes and mix to coat in the spices.

3 Add the tomatoes, tomato puree, coconut milk, mango chutney and frozen spinach and stir well. Bring to the boil, then lower the heat to a simmer and cover the pan. Cook for 30 mins, stirring occasionally, then remove the lid and cook for a further 5 mins. Spri